A creamy, nutty indulgence with a smooth, velvety finish.
Ingredients
- 30ml Hazelnut Syrup
- 30gm coffee frappe mix
- 120ml milk
- 5-6 ice cubes
Method
Blend the Hazelnut Syrup, coffee frappe mix, and milk with ice until creamy. Pour into a glass and serve chilled.
Glass
Collins or Pilsner
Top with whipped cream or crushed hazelnuts for a delightful crunch.